20 Dec Borscht Red Chili Style
3 cups vegetable broth
2 tablespoons ground cumin
2 teaspoons dried oregano
1 teaspoon chipotle chile powder
1 teaspoon ground allspice
3 large beets, trimmed, peeled, and cut into 1/4 -inch pieces
1 large red onion, finely chopped
6 garlic cloves, crushed with garlic press
1/3 cup extra virgin olive oil, first cold pressed
3 tablespoons sherry vinegar
1/4 cup tamari
1 can ( 32 ounces ) fire-roasted diced tomatoes
1 can ( 16 ounces ) black beans, rinsed and drained
1 can ( 16 ounces ) red kidney beans, rinsed and drained
½ cup flaxseed meal
½ cup fresh cilantro leaves
1/4 cup loosely packed fresh dill chopped
Rye bread toast ( optional )
– In 7- to 8-quart Dutch oven or heavy sauce pot, combine vegetable broth, cumin, oregano chile powder, allspice, beets, onions and garlic. Cover and cook medium heat until beets are tender. Stir regularly.
-Add to the beet mixture, olive oil, vinegar, tamari, tomatoes, black beans, red kidney beans, flaxseed meal.
– Simmer without lid for 10 minutes.
– When serving sprinkle with cilantro leaves and fresh dill.